I've got to admit I was sceptical about these when Sophie pulled the tray out of the oven. I mean, I had only learnt how to pronounce quinoa a week ago- I used to call it 'quin-o-a' - and was suspicious. Usually food that I've never ever heard of before is for good reason: because it's overly healthy tasteless food that no one has ever actually cooked with besides Gwyneth Paltrow. I mean, orzo pasta, for example?! The least pasta-like substance ever. It's like a weird rice that no one wants to eat. And kale? Don't get me started. It literally tastes like someone has pulled seaweed out of their fish tank. However I braved a taste and they're actually quite nice, and make a healthy lunch option or a good snack to take on the go.
Quinoa Cups
Ingredients: (makes 12)
- 70g uncooked quinoa
- 350g water
- 35g leek
- 45g red pepper
- 45g courgette
- 2 eggs
- 100g grated mozzarella cheese
- 2 coriander leaves
- 5 basil leaves
- 1/4 tsp oregano
Method:
- Preheat the oven to 180 degrees celsius. Cook the quinoa according to packet instructions. The amount of water in the ingredients list is an estimate- the packet may state more in which case follow the packet. It should take about 20 minutes to cook but again follow the packet.
- Chop up the vegetables and finely chop the basil and coriander leaves.
- Add all the ingredients together including the cooked quinoa into a mixing bowl and mix. Spoon even amounts into cupcake cases and bake in the oven for 30 minutes.
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